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Triple Crust Peach Cobbler Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Triple Crust Peach Cobbler features layers of tender peaches encased in flaky, buttery pie crusts, creating a beautiful and delicious dessert perfect for summer gatherings or cozy evenings. The blend of cinnamon, nutmeg, and a hint of lemon juice enhances the natural sweetness of fresh peaches, while the golden crust and optional turbinado sugar topping add delightful texture and flavor.

Ingredients

Scale

Peach Filling

  • 6 large peaches, peeled, pitted, and sliced
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Pie Crust and Toppings

  • 3 pre-made pie crusts (or homemade)
  • 4 tbsp unsalted butter, melted
  • 1 egg, beaten (for egg wash)
  • 2 tbsp turbinado sugar (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Mix Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Stir well until the peach slices are evenly coated with the sugar and spice mixture.
  3. First Crust Layer: Roll out the first pie crust and carefully place it into the prepared baking dish, trimming any excess dough around the edges to fit.
  4. Add First Peach Layer and Second Crust: Spoon half of the peach mixture evenly over the first crust. Then, roll out the second pie crust and cover the peach layer, trimming and sealing the edges lightly to enclose the filling.
  5. Add Second Peach Layer: Spread the remaining peach mixture over the second crust layer, distributing it evenly.
  6. Top with Third Crust: Place the third rolled-out crust on top of the peaches. Seal the edges by pressing them together and cut small slits into the crust to allow steam to escape during baking.
  7. Apply Butter and Egg Wash: Brush the entire top crust with the melted unsalted butter followed by the beaten egg. If desired, sprinkle the turbinado sugar over the top for added sweetness and a slight crunch.
  8. Bake: Place the assembled cobbler in the oven and bake for 40 to 45 minutes, or until the crust is golden brown and the peach filling is bubbly.
  9. Cool and Serve: Allow the cobbler to cool slightly before serving. For an extra special treat, serve warm with vanilla ice cream or whipped cream.

Notes

  • Peaches should be ripe but firm to keep their shape during baking.
  • Pretending excess crust edges helps prevent burning and keeps the cobbler neat.
  • Make sure to cut slits in the top crust to release steam and prevent sogginess.
  • Turbinado sugar adds crunch and sparkle but can be omitted for a less sweet topping.
  • For a gluten-free version, substitute the pie crusts with gluten-free alternatives.
  • Let the cobbler cool enough to set the filling; cutting too soon may cause it to be runny.

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Find it online: https://flavorfulmealguide.com/triple-crust-peach-cobbler-recipe/